Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
When you're craving carbos, dive your fork into a loaded baked potato, stuffed with veggies, beans, and vegan cheese. This is a hearty vegan dinner recipe to keep handy during the cold fall and winter months.
Loaded Baked Potato Serves 4
4 baking potatoes, washed and scrubbed well, patted dry
Salt and freshly ground black pepper
1 (15-ounce) can kidney beans, rinsed, drained
2 cups broccoli florets, lightly steamed, cut into small bite-sized pieces
2 green onions, finely chopped (white and green parts)
2 tablespoons minced fresh parsley
Vegan butter and vegan sour cream to taste
Shredded vegan cheese of your choice
Preheat oven to 375 degrees F.
Prick potatoes in a few places with a fork. Rub potatoes with oil and sprinkle with salt and pepper.
Wrap potatoes in foil and bake until tender, about 45 minutes.
Meanwhile, toss beans, broccoli, onions, and parsley together.
Cut potatoes lengthwise in their center, splitting them, but not cutting them all the way to the bottom.
Set oven to broil. Place potatoes on a baking sheet and add a pat or two of butter and a dollop of sour cream into each potato, spreading it around or fluffing with a fork.
Fill potatoes with bean mixture. Sprinkle with cheese.
Broil potatoes for a few minutes or until cheese is melted and bubbly. Serve hot.